Coconut Shrimp Noodles: A Tropical Twist in Your Kitchen

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Ready to take your dinner game up a notch? These Coconut Shrimp Noodles are a quick, crave-worthy dish that blends juicy, crispy shrimp with silky noodles drenched in a rich, aromatic coconut sauce. Trust me, homemade always wins—nothing beats the bright, punchy flavor and satisfying texture of this dish over store-bought options. Plus, it’s a breeze to throw together using pantry staples, so you’ll be enjoying this indulgence in no time. And hey, if you’re feeling adventurous, why not toss in some fresh lime or a handful of crushed peanuts for an extra layer of goodness?

Feeling inspired? Now’s the perfect time to try your hand at a tasty coconut curry or zesty salsa to keep that tropical vibe going. Let’s get cooking—your taste buds will thank you!

Coconut Shrimp Noodles

This dish features crispy, battered shrimp sautéed with garlic and tossed with silky noodles coated in a rich coconut sauce. The final appearance showcases golden-brown shrimp atop smooth, glossy noodles with a fragrant, savory coating.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Tropical

Calories: 550

Ingredients Equipment Method

Ingredients

  

• 1 lb large shrimp, peeled and deveined tail optional
• 2 cups dry spaghetti or rice noodles
• 1 cup unsweetened shredded coconut for coating
• 2 cloves garlic, minced
• 1 cup coconut milk full-fat preferred
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 pinch red pepper flakes optional, for heat
• to taste salt and pepper

Equipment

• Large pot or wok
• Frying pan or deep fryer
• Cooking Spoon or Spatula
• Kitchen tongs
• Bowl for coating

Method

 

1. Set up a shallow bowl with shredded coconut and a separate bowl for coating the shrimp. Dip each shrimp in the coconut, pressing lightly to adhere, coating evenly. Set aside on a plate.
   
2. Heat vegetable oil in a deep fry pan or wok over medium-high heat until shimmering. Carefully add the coated shrimp in batches, frying until golden brown and crispy, about 2-3 minutes per side. Remove with tongs and drain on paper towels.
   
3. In a large pot, bring water to a boil and cook noodles according to package instructions until al dente. Drain and set aside.
   
4. In the same pot or a separate skillet, heat 1 tablespoon of vegetable oil over medium heat. Sauté minced garlic until fragrant, about 30 seconds, until golden and aromatic.
   
5. Pour in coconut milk, soy sauce, and red pepper flakes. Stir to combine and bring to a gentle simmer. When mixture thickens slightly, add cooked noodles and toss to coat evenly with the sauce.
   
6. Add the crispy fried shrimp on top, gently mixing or arranging for presentation. Serve immediately, garnished with additional coconut or herbs if desired.
   

This Coconut Shrimp Noodles recipe is sure to become a quick favorite in your rotation! Serve it with a side of steamed vegetables or a crisp green salad for a complete meal. I’d love to hear how yours turn out—drop a comment or share your tweaks. Happy eating, kitchen buddy!

Anjali Arora